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Dairy
Easy
8 Servings
Allergens 
50 Minutes
Diets
These adorable cauliflower skewers are out-of-this-world delicious! The pesto adds a flavorful kick and complements the Italian seasoning. And who doesn’t love anything drizzled with pizza sauce and coated with melted cheese? Yields about 24 skewers
32 ounces (910 grams) Beleaf Frozen Cauliflower Florets, defrosted and drained
2 tablespoons store-bought pesto, such as Ta’amti
3 tablespoons olive oil
salt, for sprinkling
garlic powder, for sprinkling
1/2 cup Tuscanini Pizza Sauce
1 and 1/2 cups shredded mozzarella cheese
fresh basil leaves, for garnish
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Place cauliflower in a large bowl. Break apart the large florets so that they’re all roughly the same size (about one inch, or two and a half centimeters wide). Combine pesto and olive oil, mixing well. Drizzle over the cauliflower and toss to coat.
Place cauliflower onto a baking sheet, making sure the florets are spread apart. Roast for about 20 minutes, or until edges are beginning to brown. Remove from oven and allow to rest for five minutes, or until cool enough to handle.
Thread three to four cauliflower florets onto the end of a skewer, keeping them towards the edge. (I used eight-inch skewers for this.) Place the skewers onto two baking sheets, with the empty skewer ends facing outwards. This will make them easy to grasp when serving. Leave a bit of space between each skewer so they won’t stick together once sprinkled with cheese.
One at a time, drizzle each skewer with pizza sauce and top with shredded cheese, taking care to keep them spread apart. Return to the oven for an additional five to six minutes or until cheese is melted. Garnish with freshly chopped basil.
While cheese is still hot, slip a spatula under each skewer to transfer gently onto a serving dish. Serve immediately.
Styling and Photography by Sina Mizrahi
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